These Lemon Lavender Shortbread Cookies are rich and buttery with a little hint of spring and summer! They’ve got a delicious balance of lemon and lavender flavor!
Updated: This post was first published here in March 2017. I decided it was worthy of a re-share because it is a super popular recipe here at the BHK. The content remains the same, yet I’ve updated the photos and notes to the post below and added a VIDEO to show how easy this cookie recipe is.
Happy first day of spring friends!
I don’t know about you guys, but I’m totally excited that it’s technically the first day of spring!
I say technically because, realistically the temps don’t seem to be cooperating. Unfortunately, Mother Nature seems to have a mind of her own.
Let’s keep our fingers crossed she comes over to the bright, sunny, warmer side sometime soon.
In the meantime, I’ll be sharing a few spring like recipes here and there over the next few weeks to boost our spirits and channel spring.
These Lemon Lavender Shortbread Cookies are an early spring favorite. The light lemony lavender flavor puts a spring in my step (did I just say that?) and a smile on my face!
If you’ve never added lavender to your baked goods, it’s something you should definitely try. Just remember, #1 you must use culinary lavender which you can find at tea or spice shops, specialty food store or online, and #2 a little goes a long way.
I usually like to grind mine with a little sugar and the lemon zest before adding to the dough. I think you’ll really love the way the lavender pairs with the lemon.
Lemon Lavender Shortbread Cookie Ingredients
- all-purpose flour
- salt
- granulated sugar
- culinary lavender
- lemon zest
- unsalted butter
- vanilla
- pure cane sugar
These cookies are rich and buttery with what I think is the perfect balance of lemon and lavender. The dough will need to chill in the fridge for about 30 minutes before rolling out and in the freezer for about 15 minutes after you cut into shapes. The chilling will help so the cookies won’t spread while baking.
And make sure to measure your flour correctly. Spoon it into your measuring cup. Do not scoop it from the bag or you will have extra flour and your cookie dough will crumble.
Enjoy these friends, and before you know it the flowers will be blooming!
A Few Cook’s Notes for Lemon Lavender Shortbread Cookies
Make sure to measure your flour correctly. Do not scoop one entire cup from your flour container or you will have more than the one cup because the flour will be packed and your dough will be dry. Spoon the flour into your measuring cup and level it off with a knife.
The recipe calls for one teaspoon of grated lemon zest, but you can add up to two teaspoons for more lemon flavor.
The amount of cookies will depend on the size of your cookie cutter.
Since everyone’s oven temperature differs a bit, bake your cookies until you see the edges begin to lightly brown. Mine took about 14 minutes.
VIDEO
More Delicious Cookie Recipes to Enjoy
Chewy Brown Sugar Blueberry Cookies
Lemon Lavender Shortbread Cookies
Print Recipe Pin RecipeIngredients
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/3 cup granulated sugar
- 1 1/2 tsp. culinary lavender
- 1 tsp. finely grated lemon zest
- 1/2 cup unsalted butter softened
- 1/2 tsp. vanilla extract
- pure cane sugar for sprinkling, if desired
Instructions
- In a small bowl, sift together flour and salt. Set aside.
- Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.
- Add butter to a stand mixer fitted with a paddle attachment and beat at medium speed for 1-2 minutes. Add lemon/lavender sugar, remaining granuated sugar and vanilla and beat for 2 minutes until light and fluffy. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
- Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar if desired, then place in the freezer for 15 minutes.
- Preheat oven to 325 degrees.
- Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.
Notes
It’s not exactly feeling like Spring here but these cookies are making me excited for the weather to come. I love the lavender and lemon combo and they look perfect for Easter celebrating.
These just scream spring to me Karen! I love the lemon/lavender combo too! Happy Monday!
Question…can these be made ahead of time then frozen and thawed?
Yes Beth. I bake cookies and then freeze them in airtight containers or Ziploc bags all the time. Enjoy!
Can I use lavender I’ve grown and dried?
As long as the lavender has not been treated with any chemicals. Enjoy!
How gorgeous are these cookies! Hoping your Spring weather arrives soon. Things have cooled down considerably here in sunny South Africa. :)
Thanks Alida! It sounds like you’ve been quite busy lately. Hope you have time to enjoy these littles cookies with a cup of tea! Hope your week is off to a great start!
I know what you mean….mother nature is not cooperating around here either. Snow our way today! I’ve never used lavender in baking before, but by the looks of these I have to try soon! What a beautiful combination with the lemon and these just too pretty, Mary Ann! Pinned! P.S. Spring in your step….hahaha!! Good one :D
I was debating whether to say that Dawn! Lol! You should definitely give these a try! I think you’d love the lavender lemon combo! Happy Monday! XO
Yay to lemon and carb twinning for the first day of spring! These cookies look absolutely AMAZING, Mary Ann! I love that you added lavender to these beauties! I bet this are dangerously delicious. I’m definitely going to have to make a double batch, because I know I’ll want to hoard most of these to myself! Pinned of course! Cheers, friend!
Yes! Great minds think alike right Chey?! Hope you enjoy them. I know I’ll enjoy your muffins! Have a great week!
These will be perfect with my afternoon cup of tea! Love how sweet and delicate these are! Pinned!
Yes, perfect with a cup of tea Annie! Enjoy and Happy Monday!
I woke up on the first day of Spring to a fresh dusting of snow. Mother Nature is definitely not cooperating here :) I will have to find Spring in your cookies, for sure! Beautiful and the lemon lavender combination is always just so perfect.
Oh no Jennifer! I’m hoping we’ve seen the last of snow here. I couldn’t think of a better spring recipe than one with the lemon/lavender combo. Happy Monday!
These are a perfect way to welcome spring!
Thanks Naomi! Can’t beat the lemon lavender combo for spring!
Rich and buttery is all I needed to see, these are so great!
Thanks Matt! Me too!
I love the looks of your cookies. I am going to look for a culinary lavender plant in our nursery. Have a great week.
Thanks Gerlinde! Hope you have a great week too!
These cookies are so gorgeous it makes me forget that it’s a little too cold out for the first day of spring! Lemon and lavender – such a wonderful combination of flavors!
Thanks Michelle! There’s just something special about that combo. You just can’t help thinking warm spring weather!
These are perfect. I am in love with this lavender lemon combo. And wait, I have to admit, I am equally drooling over that adorable striped dough roller. This shoot is gorgeous. The first time I made lavender shortbread cookies, I did not heed your advice. It tasted like Borax + Cookies. Let’s just say I didn’t win any awards and maybe could have co-branded with a detergent!
Oh no Cindy! Yes, this is where the saying…a little dose’ll do ya fits! I got that rolling pin as a birthday gift and I just love it! Happy Monday!
Love these Mary Ann! They are perfect for spring, and they remind me of picnics in the English countryside! Gorgeous!
Thanks Debs! Hope you had a great Monday!
I love these cookies!!!!! So pretty and absolutely love the culinary lavender!!!
Thanks Alice! I love the lavender lemon combo. Perfect for spring!
I adore lemon lavender treats and these cookies are just the prettiest! :)
Thanks Laura! Me too. Hope your week is off to a great start!
These cookies look perfect for Spring! I have never baked with lavender, but I’m going to look for it now because combined with lemon sounds like a delicious mix! Thanks for the great recipe, Mary Ann!
You’d love these Jessica! Hope you’re having a great week!
Oh Yum! These sound awesome! Love the combo of lavender with a buttery cookie! :)
Me too Tieghan! Can’t resist any type of shortbread!
Hooray for spring! And a huge hooray for these cookies! I have not ever used lavender for any type of cooking! I am intrigued by these cookies and will need to give them a try! They look very elegant!
You should definitely give them a try Kathy. The lemon and lavender pairs so well.
These pretty cookies really do make me feel like Spring has arrived! I have never baked with lavender, but I can imagine how well it pairs with the lemon. So lovely, Mary Ann! xo
It pairs perfectly Tessa! I hope you give them a go!
Oh, these cookies look absolutely divine! They’re like sunshine in food form…and since we’ve been a little low on sunshine where I live, I could definitely use something cheery like this. Yum!
These will certainly brighten up your day Mara!
Shortbread is an all time favorite of mine but add lemon and lavender and I’m over the moon! These look so light and delicate!
Hope you enjoy them if you give them a go Chris!
Love how light and fresh these are, Mary Ann – perfect for spring. And Mother Nature is not cooperating out here either – some rainy days for my mom’s visit – oh well!
Darn! Hopefully the sun will shine soon!
These cookies are definitely something I can handle making, you make it sound easy. Totally intrigued by the use of lavender- pinning!
They’re really easy! I hope you enjoy them!
First of all, hooray for spring!! I’m SO ready….
I love to add lavender to shortbread (and truffles! along with dried blueberries). There’s just something romantic about it that makes them seem extra special. And lemon sings of spring so these are perfect!
Ooooo sounds delish Marissa! I’m so excited for spring too!
I can smell these already! So perfect for spring :)
The smell is glorious Jennifer!
I’m with you on the lavender Mary Ann… a little goes a long way – in food that is! I adore it in my garden and all the beautiful things it attracts. These are so delicious and packed with flavor.. perfectly shaped too! You know shortbread is one of my fave cookies and the lemony lavender flavors are perfect for spring!
Yes, mine too Traci. So buttery and rich and the lavender lemon makes me think spring is right around the corner!
These look so delicate and that lavender add is perfect for Spring. These are fantastic…. deliver?
Lol! These are the perfect little spring treat Kevin!
OK Mary Ann, you had me at lemon, I ADORE lemon! ????
I really like the combination of the lemon and lavender, sweet idea.
Looking out Spring,I’m just waiting for the sun to find its way here.
We’re having major winds now, temps have been nice, that’s a big plus.
This recipe has been added to my ‘must-bake-soon’ list.
Have a wonderful day Mary Ann!
Pinned!
I’m so glad you like these Dalila! I hope nicer weather is headed your way!
First of all, I am in LOVE with your rolling pin! Second of all, I’ve always been tempted to cook with lavender – so here’s my chance, because these cookies look cup-of-tea perfect! :)
Thanks Kate! It was a gift from a friend, and I love it too! You’ll love these with your tea!
Can I substitute the lavender for something else? I don’t enjoy the taste of lavender..
Hi Ellen. No problem. Just omit the lavender, and then I would up the freshly grated lemon zest to 2 teaspoons instead of the one teaspoon. Enjoy!
I finally got around to making these delicious cookies today and they definitely did not disappoint. So good alone, or with a cup of tea. This is a keeper…..and will be made often. Thank you so much for posting it.
So happy you enjoyed them Linda!! Isn’t the lemon/lavender combo delicious. So springy! Thanks so much for stopping by to leave a comment and thanks so much for following along at the BHK!
What if I don’t have a mortar?
Hi Morgan. You can use a cast iron pan or some kind of heavy pan. Or you could use a meat pounder.
I see a lot of people have commented on how pretty these cookies are, but not on how they turned out. Well, I made these yesterday, and I think the recipe may be flawed. The dough was extremely sticky, and not at all suitable for cut-out cookies, even after refrigerating the dough. Probably needed a lot more flour. However, I did use a tiny ice cream scoop to make blobs of it on the cookie sheet, then I smashed them down under a drinking glass that I dipped in sugar. They turned out great. I made icing out of powdered sugar and lemon juice that complemented the cookie very nicely.
Hi Nick. Did you follow the recipe exactly? Did you only use one stick (1/2 cup) butter? When I roll the cookies out I lightly flour the surface, but I did not add extra flour. The other reader who commented who said she made the cookies said hers turned out fine. Not sure what happened with your batch. I’m glad you were able to make your own version and that they turned out great! Hoping if you try them again that they turn out for you. Thanks for following!
I’m going to make these for a friend! I wanted to freeze the dough for her to bake…since you freeze these cookies do you think she’ll need to dethaw the dough when she bakes them?
Hi Natalie. You can make the dough ahead of time and then defrost when you’re ready to roll and cut out the shapes. Enjoy!
I’m going to make these today. I have organic lavender in my herb garden and always looking for ways to bake with it. I have made Earl Grey Shortbread that I topped with lavender and sugar crystals. I have an upcoming Bridal Shower with a Garden Party theme so I think these would be perfect! Thanks for the recipe.
You’re quite welcome Carla! Enjoy! I’ve got some Earl Grey cupcakes with vanilla bean buttercream cream coming to the blog soon! Stay tuned. Thanks so much for following!
Approximately how many cookies and what size, will this recipe yield?
Hi Monika. This recipe will yield about 24 cookies.
I just made this recipe and something is wrong it’s impossible to spred without cracking… should I add more butter ? Milk? Egg ? I’m very disappointed ????
Did you measure the flour correctly? You should never pack the flour into your measuring cup. You should spoon it in and level it off with a knife. Try wetting your hands with water a bit until the dough moistens. Then wrap in plastic wrap and chill.
I had to add a bit of milk and butter to make it even ;) thanks anyway
I just made these and they turned out perfect! When I first tried rolling the dough I was worried it was going to be crumbly but it came around :)
Do you think this recipe would turn out the same if I were to chill the dough in a log and slice the cookies instead of rolling them out to chill and bake?
I have only used this dough for rolled cookies. If you try it in log form, let me know! Don’t you just love the flavors of the lemon and lavender together?!
I noticed that there is no eggs in this recipe
Is that the way it’s supposed to be?
Yes. No eggs in this recipe Elaine. Enjoy!
I made them and came out perfect. I have a question, can I keep the batter frozen, for further uses.
Thanks,
Marcela
Yes you can Marcela! I’m so happy you enjoy these.
Great news, thanks you so much.
I am not sure what I did wrong. Followed this recipe exact but my dough is too crumbly and won’t form…
How did you measure your flour? Spoon it into your measuring cup. Do not pack it into a scoop or you will have too much flour. That’s the only thing I can think of.
I scooped it into my scoop and leveled it off. I didn’t pack it.
Hmmmmm. Next time try slowly added the flour mixture instead of all at once. And dampen your hands a bit when forming into a disc to get it to stick together better.
A lovely simple to make cookie. Delicious any time of the year! I’ve make them half a dozen times already and I am about to make them now a holiday gifts for workmates. Thank you!
I’m so happy you enjoy them TJ! Thanks so much for taking the time to drop a comment! Happy Holidays!
I was looking for some lemon lavender cookie inspiration today, on March 20, 2021 exactly 4 years after this recipe was posted! Wow!
Thanks for the recipe. I am typing this comment as the cookies are baking and filling my home with the amazing lavender aroma 💛💛
You’re so welcome Praneti. This is a very popular recipe here at the BHK! Hope you enjoy them!
Can I substitute the lemon zest with lemon juice?
Hi Ash. You would have to substitute more lemon juice than zest to get that exact flavor match. You’d need to use about two tablespoons of the juice. That should work. If the dough seems sticky just add a bit more flour. You’ll need to be the judge.
Can you use dried lavender flowers?
Hi Susannah. I only use culinary lavender for these cookies. Culinary lavender is just the buds.
I made this cookie recipe last summer and they were a HUGE hit. These are the best cookies I’ve had in a long time and they are good any time of year. So, I’ll be making some for Thanksgiving and Christmas! I have tried other similar recipes but most turned out too lemony. Thanks so much for sharing this recipe!
So happy you enjoy them Jenny! You’re quite welcome! Happy holiday baking!
There wasn’t enough flour in this recipe so the cookies all melted in the oven. I’m so sad.
I don’t know what could have happened Claire. Did you watch the video? Several people have made these and no one has ever had that issue. Make sure to measure correctly and chill the dough before rolling. And make sure to use 1/2 cup (one stick) of butter.
My cookies lost their shape in the oven and flattened out, what gives?
So sorry they lost their shape Deb. Did you refrigerate the dough and then place the cut cookies in the freezer before baking? And bake at the correct temperature?
Thank you for this wonderful recipe! I’ve made it several times as is; I’m wondering about swapping the lemon flavor for either mini chocolate chips or baking cocoa. Do you think that would change the wet/dry balance enough that I’d have to adjust other ingredients?
Hmmm. I’ve only tried it with the lemon. I’d need to test Alissa. Let me know if you give it a try.